Baking process



Y mesa HENRY A. HOUSE, OF BRIDGEPORT, CONNECTICUT.

BAKING EROCESS.

Application filed May 20,1918, Serial No. 285,588. Renewed November 17, 1928.

' To all whom it may concern:

ap lication to the baking of biscuits, bread,

1 encountered in the baking rol s or the like, when baked in large quarrtities, and an object of the invention is to provide an improved process whereby the product treated in accordance with the process is caused to be uniformly perfect.

Heretofore, great difficulties have been of biscuits, rolls, bread and the like, in that on the one hand, the articles were not thoroughly baked, articularly, in their interior portions, an on the other hand, in that, where in certain spasmodic instances some of the products were reasonably perfect in their completed bakings, the larger number were not completely baked, so that such baking in large quantities fell short of com lying with t e requirements that the pro not should be uniform.

Another object of this invention is to economize in the cost of the baking by so manipulating the baking process that certain products of the baking process may be recovered and utilized as valuable byproducts. 4

A further object is to bring about the baking of a product in one continuous 0 er,- ation from its beginni to its final C'OOllIlF, so that the product w on it is com letev treated will not alone be thoroughly aked, but will alsov be cooled to approximately the temperature of the atmosp ere.

In one embodiment of my process, I convey the of cham ers, in which suitable temperatures and atmospheric conditions are maintained, until the product is baked then I subject the baked product to highly heated air, whereby free moisture and the gases resulti from the baking and which are contamed in the products are exhausted from them, and thereafter I subject the baked and sci-treated products to a cooling treatthe dough on the conveyor at the dicated product to be baked through a series ment. This exhaustion or extraction of the gases prevents the condensation of the and removes them products. If desire utilized as a byermanently from the these gases may be roduct after suitable condensatlon and en sequent treatment, which treatment forms no part of this invention. At the same time, products treated in accordance with m process lose none of their nutritlous ingre ients, but on the contrary, have been found to be especially hygienic, nutritious and satisfactory. V

In the utilization of my process, I use a certain apparatus, an embodiment of which apparatus I show in the accompan mg drawings in diagrammatic form. e process wil be described more fully herematter, and the invention will be finally pointed out in the claims.

Figure 1 of the drawings is a view of the apparatus in vertical longitudinal section; Figure 2 is a view in vertical transverse section.

tit

within the products, as is the case today,

After the materials used in the preparation of the dough are suitably mixed in manners well known and formedinto the shape of the intended products, as, for instance, in loaf shape for bread, or roll shape for rolls, or biscuit shape for biscuits, 1 place them u on a conveyor and cause them to pass wit the conveyor successively through a series of chambers.

In the accompanying drawings, I place place iny 8, and the movement of the conveyor causes the dough to be moved-into and through the cham or A, which chamber is uppermost in an oven chamber indicatfl by 10. The chamber A is provided with a series of pipes 18 which are closed and which receive at one end a heating medium,

indicated for instance, by 20 in Figure 2.

None of the air that passes through the pipes 18 enters into the chamber A, the air in Eli) chamber A being simply that which is contained therein, but this air in chamber A is heated to a temperature of about 250 to 300 F. by the pi cs 18. Consequently the products 12 on t e conveyor 11 are subjected to a preliminary baking action in passing through the chamber A. The products 12in passing through the chamber A are preferably subjected to the direct influence of the heat from the pipes 18 alternately on opposite sides of the articles. In the present instance the products in their first passage through the chamber A, are subjected to the direct influence of the heat from the pipes 18 on their undersides. Then the articles are caused to traverse the cham ber A for a second time durin which they are subjected to the direct in uence of the heat from the pipes 18 on their upper sides. In their second traverse through the chamber A the products are brought into closer proximity to the pipes 18 than during their first traverse so that they are subjected to a somewhat greater bakin heat than during their first traverse throug the chamber.

- When the products 12 arrive at the end of the chamber. A where the conveyer 11 passes over the wheel 15, they enter the next lowermost chamber B, which is provided with heating pipes similar to those indicated by .18 in chamber A. The pipes in chamber B, however, are heated to a greater degree than those in chamber-A, so that the air in chamber B reaches about 300 to 350, and by this the products 12 are given a successive baking action of gradually warmer character. Thereupon the products pass through the chamber B until they enter the next lowermost chamber C, which is again provided with heating pipes similar to the pipes 18, but here again the temperature is increased so that the temperature of the air in chamber 0 is about 350 to 400, whereby a still stronger baking action is obtained.

Thereafter the goducts leaving chamber C enter chamber which is immediately below the chamber 0 and in which heating pipes similar to the pipes 18 are also arranged. The heating medium has its temgrature further increased, in the chamber so that the temperature in chamber D is about 450; that 1s, between 400 and 500 degrees F., a temperature of about 400 to 450 de rees F. being the preferred temperature or certain products, as, for instance, wheat biscuits.

The heating in chamber D subjects the products to be baked to the final baking action. It will be noted that the products in traversing the chambers A, B, C, pass through baking zones of successiv igher temperatures. That is, from the time of the preliminary baking in chamber A to the final baking in chamber D, the temperatures are uniformly increased until the final baking takes place.

.The uniformity of the baking action is enhanced by the arrangement of the chambers A, B, C and D and the path of travel of the products through them, in that in the passage of the products successively from the baking zones of lower temperature to those of higher temperature, opposite lateral sides of the products are alternately first subjected to the increased heat. In other words, in passing from the first baking zone in chamber A to the second baking zone in chamber B, the left-hand sides of the products are first subjected to the increased heat in chamber 13, whereas in passing from the second baking zone in chamber B to the third baking zone in chamber C,

the right-hand sides of the products are first exposed to the increased heat in chamber C. In this manner the efiect of the increased heat in the various baking zones is equalized on all parts of the articles.

The products having been completely baked they are then passed into the next lowermost chamber E, where the temperature is about 300, and in which they retain about the baking temperature. The hot air is absorbed by the articles. The evaporation has a tendency to drive out steam, but is not hot enough to continue baking, but is hot enough to dry. In chamber E, heating pipes as in chamber A are provided.

hen the products pass into the next lowermost chambers F and G. In these chambers F and G the pipes which are similar to those of chambers A to E in shape and arrangement, are, however, 'rovided with perforations 21 to enable air 1n the pipes to pass out-of the same and to enter the chambers F and G. This air is dry air and preferably highly heated, and, as a result, it absorbs the moisture in the biscuits as the moisture in the biscuits will have an afiinity for the dry air up to the point of saturation of the ,air. The temperature of the heated air is about 900 and this high temperature thoroughl vaporizesthe moisture in the biscuits. But t e air is so conditioned-and the inflow is so regulated that before saturation of the air, that is, just prior thereto, the air will esca e from' the chambers E and F and be con ucted away from the oven into a collector J, precipitating the moisture and such gases as are exhausted or extracted from the biscuits. It is well known that during the baking process, especially during the particular process just described, in which the biscuits are subjected to the gradual increase of tem eratures, the action of the highest baking cat will cause certain gases to be formed and these will be contained within the roducts, either the loaf or the biscuits or t e rolls, as the case may be. A

- es es 1 the heat in its passage toward the interior reg of the products. But, by subjecting the products after they have been successively treated by gradual increases of temperatures until the final baking temperature is reached,

to the action of dry and heated air circu,

lating through the chambers through which these bakin products pass, these gases will be extracte from or exhausted from the products. As a result of this, the heat within the products can carry out the baking of the products to completion, namely, to the baking of the most inner parts of the products. It is to be noted that the products after the primary baking operation and their passage through the chambers A, B C, D and are subjected to the final baking heat of relatively hi h temperature durin their passage throug chambers F and for a relatively short period of time. The moisture exuded from the products during the primary baking thereof and which is riven ofi' by the direct emission of heat into the chambers F and G prevents charring of the products through their passage through the latter chambers. If desired, instead of using highly heated airin the chambers F and G, I may emplo drysuperheated steam for the purpose 0 driving ofi the moisture and vapors into the collecting chamber J.

As stated, the moisture and other gases exhausted orextracted from-the biscuits are b conducted to a separate collector, where they may be treated 1n accordance with certain methods, one-method being for instance, the obtaining of. alcohol. 'lhese methods rocess, and, ed, it being the recess owever, form no art of this therefore, are not urther descn sutlicient for the. description of to state that by this step of subjecting thebaked products to the heated dry air, the d moisture and gases are removed, and that the exhausted gases may be converted into useful by-products.

The products are then, in their movement on the conveyor, the chamber G and enter intov the lowermost chamber H, which is suitably cooled pipes 22 havin connected with the atmosp eric air. The ObJBCli of this cooling is to have the products carried through the end of a cooling mediumwtherezn or suitably coo ed by havin 'thischamber gradually take the temperature of the atmosphere, and the referable way is to have this chamber fille with cooled dry air so that the cooling may, be carried out in a manner so as to prevent any absorption of moisture by the baked products are entirely coo When these vices, suitably packcd into cartons, for ship ment.

1 have found that by the application of my process to dough in the form of wheat biscuits, not alone are the exteriors of the biscuits given a thorough and satisfactory baking, but also the interiors thereof are thoroughly baked and I have found upon breakmg up such biscuits that all arts thereof are thoroughly and uniformly aked, which has not been the case heretofore with-any known methods or apparatus.

By the arrangement of various chambers in one containin oven, a self-contained apparatus is provided which is entirely automatic, and whereby my processmay be automatically carried out from the beginning of such baking to its final baking.

Of course, the apparatus may be varied. For example, instead of arranging the chambers in vertical layers superimposed one on the other, they may be arranged longitudinally of each other without departing from important features of the inventiom'and the products to be treated may be passed through these longitudinally arranged chamers, a particular y important feature of the process is the subjection of the dough to successively higher temperatures u to the bakin temperature, and then su jecting the ba ed products to a dry and heated current of air toextract moisture and gases from the productstoenable thorou h baking of all parts thereof to be eti'ectefi Having thus described my invention, I esire to secure by Letters Patent: 1. An improved baking process which consists in continuousl moving the roducts to be baked, through a plurality 0 baking zones successively increasing in temperature, and thereafter subjecting the products to a relatively high temperature and for a comparatively short period of time to drive ofi the moisture.

moving the roducts to be baked, throng g baking roducts until the An improved baking process which conzones successively increasing in temperature, and thereafter subjecting the products to a relatively high temperature and for a comparatively short period of time to drive off the moisture, and finally subjectin the products to an induced current of coo air to reduce the temperature thereof to that of the atmosphere.

3. An improved baking process which consists in continuously and progressively moving the products to be baked through a plurality of baking zones heated by conduction and successively increasing in temperature, and thereafter subjecting the products to the action of a direct heat of relatively high temperature to drive oil the gases generated during baking.

4. An improved baking process which consists in continuously and progressively mov-' ing products to be baked through a plurality of baking zones, then subjecting the products to the action of a direct heat of relatively high temperature, and finally subjecting the products to an induced current of cool air to reduce the temperature thereof to that-of the atmosphere.

5. An improved baking process which consists in first moving products continuously through a baking atmosphere, then subjecting the products to the action of a direct heat at a relatively high temperature to drive off the gases generated during the baking operation and finally subjecting the products to the action of a cooling agent to reduce the temperature thereof to that of the atmosphere.

6. In the art of baking that step which consists in initially subjecting the articles to be baked to the influence of a baking atmosphere in a baking zone, causing said articles to traverse the baking zone for a plurality of times and then moving the articles successively through other baking zones of gradually increasing temperatures.

7. In the art of baking, that step which consists in initially subjecting the articles to be baked to the influence of a baking atmosphere and uninterruptedly moving the articles through said atmosphere, and during such movement subjecting the opposite sides of the articles alternately and for considerable lengths of time to the direct influence of the baking heat at its oint of initial admission into said atmosphere.

8. In the art of baking, that step which consists in uninterruptedly moving the articles to be bakedthrough baking zones of radually increasing temperatures and subecting the articles to the relatively low temperature in the initial zone for a period of time longer than that during which they are subjected to the temperature of other of said zones.

9. In the art of baking, that step which consists in uninterruptedly moving the articles to be baked through baking zones of gradually increasing temperatures, subjecting the articles to the relatively low temperature in the initial zone for a period of time longer than that during which they are subjected to the temperature of other of said zones, and during the course of the uninterrupted movement of the articles subjecting the opposite sides of said articles through the initial zone alternately to the direct influence of the baking heat at its point of initial admission into said zone.

10. An improved baking process, which consists in initially subjectin the articles to be baked to a baking atmosp ere, and uninterruptedly moving the articles through said atmosphere while subjecting same to a baking heat of gradually increasing temperature, and subsequently subjecting the articles' to a relatively high temperature to drive ofit' the moisture exuded from the articles during the baking operation.

11. An improved baking process which consists in uninterruptedly moving the articles to be baked in a single continuous baking operation through a baking atmosphere of gradually increasing temperature and without subjecting the articles to the influence of external air, then subjecting the articles to a relativel high temperature to drive off the excess molsture, and then finally cooling the baked product.

12. In the art of baking, that step which consists in uninterruptedly moving the articles to be baked through a baking atmosphere without subjecting the articles to the influence of external a1r, and during the course of such movement of the articles subjecting the opposite sides of the same alternately and for considerable len hs of time to the direct influence of the ba ing heat at its point of initial admission into said atmosphere.

13. In the art of baking, that step which consists in initially subjectin the articles to be baked to a baking atmos ere and uninterruptedly moving the artic es through said atmosphere, and during such movement subjecting limited areas of the articles to the direct influence of the baking heat at the point of initial admission of the heat into said atmosphere and then subjecting other areas of said articles to the direct influence of the baking heat and in closer proximity to the source of heat than were the firstmentioned areas.

14. In the art of baking, that step which consists in uninterruptedly moving the articles to be baked through baking zones of gradually increasin temperature, and subjecting opposite si es of the articles alternately to the first action of the increased heat encountered in the passage of the articles from one zone to another.

15. In the art of baking, first subjecting the articles to be baked to the influence of baking temperatures for a relatively short-er a baking atmosphere of low temperature, period of time than they are subjected to and then successively moving the articles the initial bakin tem erature. w through a series of baking zones increasing In testimony t at claim the foregoing 5 pro ressively in temperature and each exas my invention, I have signed my name.

cee ing the initial baking temperature, and subjecting the articles to each of the latter 1 HENRY A. HOUSE. 

